High Protein Yogurt Pancakes
Pancakes are pretty much a go-to for most families on a lazy weekend morning. But in our house, we eat them a couple times per week. Partially because they’re super tasty who doesn’t love pancakes?!) and because they’re an easy make-ahead breakfast for busy mornings! And for the last little bit, these yogurt pancakes have been our absolute favorite.
Funnily enough, one of baby bear’s first foods was these Fluffy Almond Pancakes! She had just turned five months old and we were eating them for dinner one night (pancake Tuesday!) and she just reached over me, grabbed a handful and shoved them right into her mouth!
The video is absolutely priceless and it was at that time that we transitioned more towards baby led weaning. She’s been eating pancakes ever since and I don’t think I’ve ever cooked so many in my life!
These yogurt pancakes actually came about by happy accident. I had run out of applesauce and subbed in some greek yogurt instead and they turned out so perfect it was awesome.
Part of the reason for their perfection is totally this egg shaper-thing that I use for pancakes! Most of my pancakes are the most random blobs of uneven-ness. This thing makes them look cool 😀
Since baby bear loved pancakes so much, I’ve definitely done a lot of experimenting. The problem with traditional pancakes is that, while easy, they rate pretty low when it comes to nutritional content. They mostly contain processed carbohydrates, sugars and fluff. Unfortunately, this doesn’t exactly give your body a boost first thing in the morning.
Since I’m not a huge processed wheat person, I typically like to use nut based “flours” for many of our recipes. Not only are they less processed but they also give a boost of healthy fats, anti-inflammatory properties and in this case, calcium!
Almond meal is my go-to for just about everything and Bob’s Red Mill is my favorite bland. This helps keep the yogurt pancakes gluten free as well as keeping the carbohydrate content a bit lower.
Coconut flour is another favorite of mine because it absorbs so much liquid! Basically, coconut flour makes everything seem dense and filling but is a healthy fat and this keeps recipes a bit more carb friendly. Seriously, it’s a miraculous flour 😀
Now, one thing to note is that I am not a huge advocate for dairy. Our house isn’t dairy free (though if you need help with that check out these dairy free tips!) but I do try to keep it minimal.
However, protein is a key nutrient when it comes to starting off the day so for these yogurt pancakes it’s worth it.
One of the ways we’re able to eat these yogurt pancakes so frequently is because I make up big batches and freeze them! This makes breakfast super simple in the morning because we just toss them in the toaster oven while getting ready and they’re done! #momhack
These pancakes are light but will keep you full until your next meal. One thing to note is that because they’re lower in carbohydrates they’re also a bit higher in fats (healthy ones!). I find many people thrive on higher fat diets but just fyi 😉
Simple, different, tasty and healthy – these yogurt pancakes are the perfect combination for a new breakfast!
July 2018 Disclaimer: Mamas- I love these pancakes! Buuutttt this was also one of the first recipes I ever created/posted and truthfully, I was a goddamn idiot when it came to blogging (HA). I initially wrote a wrong ingredient swap (I confused it with another favorite, sigh) and then had a typo in the recipe (story of my life). I’m sorry! I so so appreciate all of you who have visited the site and tried the recipe- it should be good now! But like everyone else; I learned, revamped and fixed- so my apologies to the initial people who gave it a try. This specific post was a very big *face palm* because, well #life – I hope you all stick around though as I so much love having you here! Stay healthy xx
Ingredients For Yogurt Pancakes
- 1/2c almond meal
- 1.5 tbs Coconut flour
- 1/3c plain greek yogurt
- 1/2tsp Vanilla extract
- 1/4tsp baking powder
- 1/4c egg whites
- Maple syrup (for topping)
Tips:These pancakes fluff up quite a bit, so don’t make them too big!
Note: all of these health boosting ingredients can be purchased through my favorite retailer Well.ca– and the best part is that they offer free shipping!
Kitchen Tools You May Find Helpful
How To Make High Protein Yogurt Pancakes
Combine dry ingredients in a large bowl.
Whisk together the wet ingredients.
Pour wet mixture into the dry and mix well.
Heat a non stick pan just slightly over medium heat. Pour the batter into the pan and cover with a lid (yes, I used a circle making apparatus for these as my daughter loves it!)
Cook until starting to brown on the bottom (about seven minutes). Flip and recover until cooked through (about another three minutes).
Serve immediately topped with fruit, maple syrup or nut butter!
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Light, high protein yogurt pancakes perfect for a filling breakfast. Gluten free. Note: these pancakes expand up quite a bit, so don't make them too big. Note: Know your pans! My large non stick makes them beautifully golden brown by my ceramic pan only cooks them nicely if left uncovered. Edit: Recipe updated Oct 2017
High Protein Yogurt Pancakes
Ingredients
Instructions
Recipe Notes
These yogurt pancakes are perfect for a tasty lazy weekend morning or a quick breakfast before school. They’re light but filling thanks to the protein and will keep you (and your kids!) fueled until your next snack.
These pancakes look good. I’m sure I will be trying them soon. Thanks!
Thanks! They definitely surprised me when I was making them and now I’m addicted!!
is there a way to retrieve the nutritional facts for these pancakes?
Hey Hey. I just entered it into my system and you’re looking at a breakdown of the following for the entire batch (three pancakes) 🙂 Hope it helps!
kcal- 341
Fats- 12g
Crbs- 22g
Sugars- 3g
Proteins-39g
Hi hi! I just made a few batches of these pancakes for meal prep this week and when inputting them into myfitnesspal app the macros came back severely different from what you have above. I followed the recipe 100% and used the same almond flour linked above, the almond flour ALONE is more than double what you have written. Am I doing or reading something wrong??? I feeel like I just wasted all these ingredients on food that doesn’t fit my macros 🙁 !!!
Hi Tiffany.
Not sure why the discrepancy. I used NB8 pro to input the values and the numbers above are what it’s still coming back as (screenshot attached). I apologize for the difference- I’m truly not sure why they would come up different. If you’re looking to scale back calories on them it is possible to cut the serving size?
Hey Tiffany,
I just thought I’d touch base and apologize again for the macro mishap. I’m in the middle of recipe trials this week for the recipe in hopes of fixing the issues. My really do apologize again for the error, I was relying on that system to be accurate and obviously I’ve got some hunting to do for a different one.
HI Vero,
Shooting you a quick reply as it’s come to my attention that the system I used for the nutritional breakdown was wrong and the intake on these pancakes it much higher. I’m in the middle of recipe trials this week for the recipe in hopes of fixing the issues. My apologies it truly wasn’t my goal to mess up macros!
Wow this pancakes looks amazing! And so healthy. Thank you for sharing.
No problem- enjoy it!
I’m allergic to nuts and can’t find oat flour. Can I grind up oatmeal to make my own oat flour?
Hey Robin- yes you can! I do it all the time. Spelt should work in these too but flavor might not be as awesome 🙂
My pancakes have the consistency of a cookie sort of. Any advice?
Hey Alaina, this is going to sound like to oddest question ever: what kind of cookie? A harder one (like dense) or squishy like? I haven’t made them in a while but they’re definitely not dense pancakes as the yogurt keeps them pretty squishy based.
It’s hard to explain but they feel like a baked cookie. Like not squishy but not hard either. Maybe firm I guess?
That totally makes sense so kind of like an under-baked cookie? Which is kind of what they are. Since the moistness of the yogurt and the out-do the amount of flour they have a super soft ish texture. If you’re looking for a more firm/dense one I would try boosting the amount of flour and/or reducing the yogurt to only a few tablespoons, I just realized also I didn’t write how many servings it makes but I believe three. Making them too big/small would change the texture also- does that help?
I just keep having issues with them being too floury I think. Like they’re just super dry. The next time I make some I could try to post a picture
Hrm, I haven’t had that issue with them- I find them more to be thin/crepe like. Let me remake them tomorrow morning and check it what might be going wrong! How do you find the batter- runny or thick? Wondering if maybe thinning it with some almond milk to prevent them being doughy. I’ll give them a shot tomorrow and experiment a bit to see if I can help figure out where it’s going wrong!
Alaina! I figured it out (yes I had to retrial them today- it was driving me insane). So this was completely my fault and first off.. sorry! Really and truly thanks for commenting and letting me know so I could fix it! The recipe has to be made with almond meal/flour and only almond. That’s what keeps them light/thin and a more moist batter because almond meal doesn’t absorb.
From my notes, I initially made them with oat flour but added almond milk which does work but creates a really dense pancake (I don’t mind this but not everyone’s favorite!). I’ve adjusted the recipe to remove the oat flour option- I think initially I wanted to give people the option in case they needed nut free but I didn’t include a side note about the change in pancake type so that’s a post for another day…
Anyways, again- thank you for trying the recipe and letting me know about the mix up! I really and truly appreciate all the back and forth!
Will this work in a waffle maker?
That’s a good question and I wish I had an answer for you! I’ve never actually used a waffle maker in my life lol but something tells me that this recipe is a bit to thin to use in one- i think it would only create a mess as it doesn’t rise very much…
These look delicious. I will have to try it with an alternative flour though because of allergies! Food allergies can really making healthy eating challenging sometimes. I’m eager to check out the rest of your recipes as I’m trying to get back to healthy, but delicious eating habits!
Ah yea, food allergies can get a bit sticky. Is it a nut allergy then? Don’t go with oat flour on these as it binds too much (just fyi). Perhaps chicknpea? Or posisbly buckwheat..
Wow those pancakes look delicious. Thanks for sharing this recipe. I will definitely try this soon. 🙂
They’re super tasty- enjoy and let me know what you think!
We also use a non-traditional pancake recipe. This seems like another good one to try. I also like your pictures displaying different toppings with which to enjoy them.
Thanks! We definitely fly through random pancakes. I adore these but almond meal ones are pretty close up there too!
These look amazing and I love the idea of putting jam on them!
They’re so tasty! By far one of my favorite pancakes!
Mmm, these look and sound so delicious! Can’t wait to make them for my family!
They’re so addictive! Enjoy 😉
The calorie amount in these are insane…. the almond flour alone is over 600 cal 🙁
Hey Tina,
I just wanted to check in and let you know that I’ve redone the recipe. I’ve cut the fat calories in half and keep the protein content. Again I do truly apologize for the macro issues. Take care, Shelby 🙂
YUM! I’m sure these would go over well with my 5 guys! Thanks for the recipe!
Haha they’re tasty pancakes but light.. so make a few batches because they’re devour them! 😀
I love having baked goods that are so high protein. My body does best in the am with that beginning. Great option!
Mine too! It sets my body up for a good day- give em a try and let me know what you think 🙂
Made this today. Followed the recipe exactly. The batter was quite dry and definitely not pourable. Not sure why :/
That would be because of a typo on the first part of the recipe (versus the recipe card)- my apologies! It’s 1.5 tbs coconut flour (the top said more) which would thicken the batter as coconut flour absorbs. Sorry Melissa- thanks for letting me know!
Sorry I know this is an old recipe but I’m curious do they freeze if I made a large batch? Also can I just use whole eggs as opposed to egg whites? We have farm eggs and I don’t want to waste the yolk I also don’t want to spend money on egg whites when I have no shortage of real eggs. Thanks
No apologies! I love that you dropped by 🙂 I have frozen them and then heat them in a toaster oven. Definitely freeze them with parchment paper between though or you have to hack them with a knife lol As for eggs… try it! Eggs will bind it more so it may be a bit more dense. I would try using eggs and see how they turn out (though I can imagine they will be fine). My only tip would be you may have to add in a tablespoon of milk/almond milk to thin out the recipe slightly but that’s preference. If you do try it… let me know! I’m jealous on your lack of egg shortage, we go through an insane amount haha